I believe the Iranian dish, sabzi polo, is culturally relevant to my identity. Polo sabzi is a dish made of “polo”, which translates to rice, and “sabzi”, which translates to herbs or greens. The cuisine is typically made with basmati rice and different herbs, such as dill, leek, cilantro, and parsley. Iranian foods frequently include a variety of herbs and greens. Its main ingredients are simply basmati rice and herbs. The herbs need to be coarsely chopped before mixing it into the rice. Being widely popular and grown in Asia, rice has been a very important food source throughout the history of Iran and Persia. Sabzi polo is a very versatile dish that is used with many other foods. My mother buys different ingredients from different Iranian …show more content…
Tahdig is found in almost all Iranian dishes, and it is a key component in Iranian rice cuisine, but it is commonly only made with white basmati rice. My grandmother puts slices of potatoes at the bottom of the pot prior to putting the sabzi polo, so the potatoes form a tahdig layer. After the rice and tahdig are done cooking, the dish is served with the potato tahdig on top of the sabzi polo. This is usually done by flipping the pot onto the plate it is being served on. With there only being a few delicious slices of the potato tahdig, my family cannot wait for the prayers to finish so they can snatch one for themselves. Sabzi polo is also generally served at Iranian restaurants, alongside different choices of fish or meat. I usually eat sabzi polo at my Shabbat dinners with my family or even just during the week for lunch or dinner. I chose this dish because I think it is the most delicious out of all the various kinds of Iranian rice dishes. I enjoy all the types of rices in Iranian cuisine, but find this to be my favorite. I personally enjoy my sabzi polo with salmon and salad shirazi.The abundance and variety of herbs in sabzi polo and very nutritional and still make it one of the most tasty Iranian
One reason to visit Carrabba’s Italian Grill is because as soon as one walks in the main lobby they will find themselves savoring the delicious smells of the cuisine they are preparing. With a wide variety of food on their menu, one can certainly have the best five course meal of their life. Two of the best appetizers are their delicious bread and herb dip and savory calamari. For the second and third course, patrons can choose from a wide variety of salads and soups. The main course is where things get real exciting. The menu can surly please anyone with their selection. Whether one is the mood for pizza, beef, pork, chicken, seafood, or pasta, Carrabba’s can satisfy anyone’s palate. If there is still room, there are many deserts a diner can choose from, such as tiramisu or a savory triple layer chocolate cake. The restaurant also offers gluten free and vegetarian options to accommodate anyone’s diet. Let’s not forget, Carrabba’s has a wide selection of Italian and California wine, as well as imported and domestic beers, which takes the customer around the world. No matter what a diner is craving, Carrabba’s is sure to have an appealing entree to satisfy
Paprika is a spice most commonly used to add color (its extract is used in Cheez-Its) and flavor to dishes and foods. It is known for being packed with anti-oxidants, nutrients, and numerous health benefits. This easily ranks as the healthiest ingredient in Cheez-Its.
F. Sesame seed and/or smelt roe (masago) is added to the finished roll as decoration, texture, and taste.
The first ingredient and arguably the most important one of arroz con pollo is rice. Rice was first domesticated in the southeastern region of Asia. Rice is one of the highest used grains for dishes. Rice has been used as early as 2500 B.C as a food source in the Asian culture. The cultivation of rice began in China but then made its way through India. From there, rice made its way to the Mediterranean and slowly crept up to other European states. Rice made its way to Cuba through the different ships transporting goods through the Atlantic. Rice is a key ingredient in arroz con pollo because it gives the dish its texture and feel. Due to its absorbent state, rice soaks up the flavors all into one spoonful and produces and amazing taste for
middle of paper ... ... Many a husband judges his wife's love and respect by the hotness of her sauces. Considerable ingenuity is also displayed in the preparation and variety of breads, fried cakes, and. fritters prepared from flours made from cassava, millet, manioc, wheat, and corn.
Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.
Obviously, one can find regional differences, but the primary dishes are widely shared throughout the entire peninsula. That is, rice, soup, kimchi (pickled cabbage with chili and various ingredients) and additional side dishes are prepared for nearly all meals a day. In particular, the rice and the kimchi are so essential in the meal that many Koreans do not consider a proper meal without one of them. Nowadays, Kimchi gains increasing popularity in the world as its unique taste and rich nutrition attract those who are looking for healthy foods. Bulgogi is another popular Korean dish both in Korea and in other countries. It is a grilled or roasted dish made with marinated slices of pork or beef meats grilled on a barbeque or a pan. A bowl of Bibimbap (literally stirred rice) is likely more popular than other dishes at overseas Korean restaurants. Bibimbap is prepared with various cooked and fresh vegetables and tofu for vegetarians or minced meats or fried egg for others on top of the warm rice. With chili paste for those who like a spicy taste, or soy sauce for those who do not, the tastes of Bibimbap are
This is a journey of self-discovery to understand the fundamental meaning of what makes me, me? All of us have a unique identity and culture. An Identity are a sets of social expectations related to ourselves and others that are grounded in the interplay between similarities and differences and pertain to the personal, relational, and communal aspects of lives (Hall, 102). In other words, it is our identity that makes us who we are. On the other hand, Culture is defined as a historically shared system of symbolic resources through which we make our world meaningful (Hall, 4). Culture is how we as individuals make sense of the world. So what is Cultural Identity? Cultural Identity allows us as individuals to feel a sense of belonging to a particular
Families have food and drink recipes created and passed down from generation to generation. Some families are known for their specialty dishes. Countries are no different as they have special items that they grow and export. There are menu items that represent the self-image and identity of the country. Cultural traditions will determine the what, and why of a particular cuisine. These foods are served in restaurants as well as homes with pride. There will usually be a well told story behind the selection. Agricultural conditions will sometimes play a significant role in the finished product. Some of the cuisine selected as specialties may be the same for another culture. The only difference could be the selection of seasonings which are readily available to them or the side dishes served. History, heart and culture are the essential ingredients in a nation’s cuisine of choice. The opportunity to indulge should never be turned down (Away2013).
“La Bandera” (The Flag) is a typical plate that came from the Dominican Republic .This dish has pass from generation to generation even children at age14 start cooking the traditional dish. “La Bandera” (The Flag) dish contains white rice, stewed red bean, and stewed chicken if you don’t like red bean or don’t have it at home don’t worry you could replace it with black or white bean. You are probably asking yourself what is so special about this plate? The special thing about this delightful dish is the “sazon”seasoning. If you had ate “La Bandera” you know what I am talking about, but if you haven’t consumed “La Bandera” is a dish that you could eat at lunch and dinner it also contain flavor, protein and fiber. Most of the Dominican eat this dish every week. If you go to a Dominican home you always see a bag of rice, a lot of bean and a portion of meat in the freezer that is ready season in a Ziploc bag.
Uganda has a rich culture with numerous facets that make the people and their way of life unique and interesting. The national languages of Uganda are both Swahili and English. However, only five percent of the population speaks English, and over thirty different African languages are spoken by the inhabitants. (Kurian) The cuisine of Uganda is very reflective of their culture and people. The food includes ingredients such as hot spices, chili peppers, and sauces made of various nuts. (Our Africa ) A popular dinner dish is a meat or chicken stew served with rice, chapatti, ugali, or matooke. Chapatti, similar to a tortilla made of corn, is often sold by street vendors. (Living Life: Chapati Vendor) Ugali is a rice-like porridge, and matooke is a plantain cooked in banana leaves and then mashed. Another common cuisine is the mandazi, which is sweet dough, prepared by rolling it into a ball and ...
My culture identity, as I know it as is African American. My culture can be seen in food, literature, religion, language, the community, family structure, the individual, music, dance, art, and could be summed up as the symbolic level. Symbolic, because faith plays a major role in our daily lives through song, prayer, praise and worship. When I’m happy I rely on my faith, same as when I’m sad, for I know things will get better as they have before.
A Bite of China is a documentary about fine food which is produced by CCTV and after it aired on television and online, it became a hot topic immediately and was well received at home and abroad. This program combines people’s pursuits of future with food and introduce some very unique and local specialties from some parts of China to all audience inside and outside the country. As an old Chinese saying goes, “Food is the paramount necessity of human” , so you can see Chinese people really pay great attention to what they eat and drink. In China, food, in addition to it’s taste, also contains cultural connotations and humanist features. Therefore, for Chinese people, the five flavours including sour, sweet, bitter, spicy, and salty are not only stimulation to people’s tongue but the inheritance
26). This dish was very simple and did not require too much time, but I was still able to gain an appreciation for the types of meals that are cooked by Moroccans. Many of the ingredients that were incorporated into this dish are also used in a vast variety of dishes within North Africa. The paprika, cumin garlic, parsley, and red pepper flakes gave this dish a unique flavor that is different from typical eggs and vegetables. There was a hint of spice that seasoned the eggs and vegetables perfectly. The eggs were soft and warm, while the vegetables added a slight unique crunchy and soft texture. Although this dish did not incorporate staple ingredients like lamb, bread, or fish, it did incorporate many of the spices and vegetables that are used in many dishes and on a daily basis. I was able to gain a great deal of appreciation for the types of meals that are prepared in a Moroccan
The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” (qtd. in Sheen 7) Garam masala is a specific mixture of up to fifteen spices that is primarily used in Indian cooking. It consists of cinnamon, black pepper, cloves, cardamom, and other spices (Sheen 7).